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Category: Meat Free

Lentil Chili

Lentil Chili

2 C. water
3/4 C. dried brown lentils, cleaned
1 can (14.5 oz.) tomatoes, crushed
1 medium green bell pepper, chopped
1 medium yellow onion, chopped
1 tsp. crushed fresh garlic
2 T. chili powder
1/2 tsp. ground cumin
1/4 tsp. ground allspice
1 can (15 oz.) tomato sauce
2 C. fresh or frozen (thawed) whole kernel corn

Place all of the ingredients except for the tomato sauce and corn in a 2.5-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes, or until the lentils are tender. Add the tomato sauce and corn to the lentil mixture. Stir to mix, cover, and simmer for 10 to 15 additional minutes. Transfer the chili into individual serving bowls, and serve hot.

Yield: 8 C.
Calories: 133
Fat: 0.8g
Fiber: 8g

Tofu Potato Moussaka

Tofu Potato Moussaka

1 T. soy sauce, salt reduced
1 large eggplant
1 1/2 tsp. salt
4 medium potatoes, peeled, par-boiled, cut into thin slices
1 medium onion, chopped
1 garlic clove, crushed
2 T. water
1/4 C. tomato paste
1 C. vegetable stock
1 C. sliced mushrooms
2 T. chopped parsley
1 tsp. dried basil
4 T. flour
1 pinch of salt, extra
2 C. soy drink
1 tsp. torula yeast
14 oz. diced tomatoes, canned
12 oz. diced firm tofu

Marinate tofu in soy sauce for 30 minutes. Cut eggplant into 1/2 inch slices. Sprinkle with 1 1/2 tsp. salt and stand for 30 minutes. Rinse with water and dry each slice. Steam eggplant for 5-6 minutes or until soft. Remove and drain on kitchen paper. Tomato Sauce: Heat water in frypan. Saut� onion and garlic until soft. Add tomatoes, tomato paste, stock, mushrooms, parsley and basil. Simmer for 10 minutes. Fold through tofu and marinade. White Sauce: Place flour in a saucepan. Gradually add soy drink stirring continuously until smooth. Stir over medium heat (or microwave on HIGH). Season with a pinch of salt and add torula yeast. Arrange the eggplant over the base of a lightly greased ovenproof dish (12 inch x 10 inch). Spoon over tomato sauce and layer cooked potato over the top. Spread white sauce over the potato. Bake in a moderate oven for 45 minutes. Serve hot with broccoli florets and spiced carrots.

Yield: 6 servings
Calories: 216
Fat: 5.0 g
Fiber: 7g

Butternut Squash & Swiss Chard White Lasagna

Butternut Squash & Swiss Chard White Lasagna

 

1 medium to large butternut squash, sliced lengthwise and seeds removed

1/4 C. Parmesan

1 lb lasagna noodles

Olive oil

 

1 large bunch Swiss chard, chopped

1 medium onion, diced

15 oz ricotta cheese

1 T. olive oil

1 tsp. chopped fresh sage

1 tsp. smoked paprika

1/4 tsp. salt

1/4 tsp. white pepper

1/8 tsp. nutmeg

 

3 C. milk

3 T. grated Parmesan

3 T. butter

3 T. flour

2 cloves garlic, minced

salt

white pepper

 

Preheat oven to 400. Brush the butternut squash with the additional olive oil. Place cut side down on a parchment lined baking sheet. Bake for 30-40 minutes or until fork tender. Allow to cool slightly. Scoop out the insides. Mash. It should yield about 3 1/2 to 4 C. of squash. Set aside.  Meanwhile, cook the noodles according to package instructions. Drain and arrange in a single layer on baking sheets until ready for use.  For the filling: Heat the oil in a large skillet. Saute the onion until fragrant, then add the chard and sage. Saute until the chard is soft. Allow to cool slightly then combine with the ricotta, nutmeg, salt, pepper and paprika.  For the sauce: In a medium pan, melt the butter. Add the flour along with a sprinkle of salt and pepper, garlic and whisk until smooth. Add the milk and whisk together until slightly thickened. Stir in Parmesan.  To assemble: Preheat oven to 375. Spread some sauce on the bottom of a 9×13 inch pan. Top with noodles then layer with a layer of squash then the chard-ricotta mixture and drizzle with sauce.   Repeat until the pan is full, then top with a final layer of noodle, the remaining sauce and Parmesan.  Bake covered for 30-40 minutes or until bubbly. Allow to sit about 5 minutes before slicing and serving.

Stir-fried Eggplant and Tofu

Stir-fried Eggplant and Tofu

 

3 T. vegetable oil

1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks

2 garlic cloves, minced

1 pound eggplant, cut into 1- by 3-in. strips

1 small red or green bell pepper, cut into 1-in. pieces

1/3 C. reduced-sodium soy sauce

2 T. sugar

2 T. oyster sauce

1/4 C. fresh basil leaves

 

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

 

1 1/2 C. water

1/2 C. long-grain brown rice

1/8 tsp. saffron threads, crushed

2 garlic cloves, minced

1/4 C. fresh chopped flat-leaf parsley

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 (14.5-ounce) can diced tomatoes, drained

10 piquillo peppers (about 1 [7.76-ounce] jar)

Cooking spray

1/4 C. (1 ounce) shredded Manchego cheese

Flat-leaf parsley sprigs (optional)

 

Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat. Preheat oven to 400°. Spoon about 3 T. rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

Herbed Spinach and Goat Cheese Strata

Herbed Spinach and Goat Cheese Strata

1 (10-ounce) package frozen spinach, thawed

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

½ teaspoon salt, divided

Coarsely ground black pepper

¼ teaspoon freshly grated nutmeg

8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)

1 cup (6 ounces) crumbled goat cheese

1 cup shredded sharp Cheddar cheese

2¾ cups 2% reduced-fat milk

8 eggs

1 to 2 tablespoons whole-grain mustard

2 teaspoons minced fresh rosemary

1 tablespoon minced fresh thyme or 1/2 teaspoon dried

 

Place thawed spinach in colander and squeeze out excess water. Chop finely.  Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish.  Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight.  Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes.  Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

 

Yield: 10 servings

Calories: 310

Fat: 16g

Finer: 1g

Yellow Tomato Custard

Yellow Tomato Custard

 

 

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 tablespoons of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In a flat skillet (more surface area allows better and faster evaporation), sauté the yellow tomato chunks in olive oil over medium-high heat until they are soft and start to fall apart. Continue to cook for 10 minutes to allow the tomatoes to get really soft and thicken up a bit; stirring frequently. You want the tomato purée to reduce down to approximately 2 cups Meanwhile, grease your baking container(s) with softened butter and arrange them in a deep, large baking pan. Preheat the oven to 325 °F. After cooking the tomatoes for 10 minutes, take the skillet off the heat and allow the tomatoes to cool down for 5 minutes. Measure out only 2 cups of the tomato purée and put it into a blender, add the eggs, salt, and saffron; liquefy. Put the liquefied mixture through a fine-meshed strainer. You should end up with 4 cups of the custard mixture. Pour the custard into prepared container(s). Put the large baking pan in which you have put the filled container(s) into the preheated oven. carefully pour boiling water into the large pan just until the inner container(s) is/are half-way submerged. Bake until the custard is set around the edges and is slightly jiggly in the middle. Baking times vary depending on the size of your containers. It takes exactly 30 minutes for the custard to set in an 11×7 ceramic baking dish.

Charred Chili Relleno with Green Rice

Charred Chili Relleno with Green Rice

4 C. chicken or vegetable stock, divided

1 bay leaf

2 C. white rice

4 large poblano peppers

6 ears corn on the cob or 3 C. frozen corn kernels

3 T. corn, peanut or vegetable oil, divided

1 red onion, chopped

1 jalapeno, seeded and chopped

4 cloves garlic, chopped

1 (15-ounce) can fire roasted diced tomatoes, drained well

1 1/2 tsp. ground cumin, 1/2 palm full

1/2 tsp. dried oregano, eyeball it in your palm

Salt and freshly ground black pepper

1/2 C. fresh cilantro leaves

1/2 pound spinach leaves, deveined and coarsely chopped

4 scallions, coarsely chopped

2 limes, zested, juiced

1 C. shredded Chihuahua cheese, Asadero or Monterey Jack

 

Preheat broiler or grill pan to high. Heat about 3 1/2 C. stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 T. light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a C. of stock and a T. of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 C. cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o!

Rustic Summer Squash Tart Recipe

Rustic Summer Squash Tart Recipe

1 T. extra-virgin olive oil

1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds

2 shallots, thinly sliced

2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish

1 tsp. chopped garlic

Freshly ground pepper

1 refrigerated pie crust (from a 15-oz. box)

4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese

1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips

1 large plum tomato, sliced, seeds removed

1 large egg, beaten

 

Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

 

Yield: 12 servings

Calories: 144

Fat: 9g

Fiber: 1g

Sorta-Soba Bowls

Sorta-Soba Bowls

 

1 pound whole-wheat spaghetti

2 T. vegetable oil, plus some for the pasta and some for drizzling

1 large onion, thinly sliced

2 large garlic cloves, chopped

1 C. shredded carrots

1 medium zucchini, halved and sliced into ½-inch thick half moons

16-20 shiitake mushrooms, stemmed and thinly sliced

1 head bok choy, cored and coarsely chopped

2 quarts (8 cups) chicken or vegetable stock

1 C. fresh bean sprouts

2 T. toasted sesame seeds

1 T. ground coriander

1 T. chili powder

½ tsp. cayenne pepper

Tamari (aged soy sauce)

 

Place a large pot of water over high heat and bring to a boil. Liberally salt the water, add pasta and cook al dente. Drain and toss with a little vegetable oil. While the pasta water is coming to a boil, place a large soup pot over medium-high heat and add 2 T. vegetable oil. Add the onion, garlic, carrots and zucchini and cook until onions and zucchini start to get tender, 4 to 5 minutes. Add the mushrooms and bok choy and cook 2 to 3 minutes. Add the stock, bring to a bubble and simmer for 5 minutes. Add bean sprouts and remove from heat. In a small bowl combine toasted sesame seeds, ground coriander, chili powder and cayenne pepper; reserve for garnishing the soup. To serve: Use a pair of tongs to twist a portion of pasta into a nest and transfer to a soup bowl. Douse the noodles with some tamari and sprinkle with the sesame-spice mixture. Ladle the vegetables and broth over the noodles and serve with chopsticks and large spoons for slurping. Side note: If your people require meat at every meal (like mine apparently do), then at this point, they’ll start to fuss at you, and you’ll have to go get the leftover turkey out of the fridge so they can satisfy their carnivorous side. I had mine vegetarian and it was still great. For lunch the next day, I just added the leftover noodles to the leftover soup and veggies, added a couple of shakes of soy sauce and some lime juice and reheated.

Gnocchi with Spinach & Gorgonzola

Gnocchi with Spinach & Gorgonzola

 

2 17-ounce packages gnocchi

Salt

3/4 C. walnut halves, roughly chopped

1/4 C. extra-virgin olive oil (EVOO)

4 large cloves garlic, grated

2 10-ounce boxes frozen chopped spinach, defrosted

Freshly ground black pepper

1/2 pound gorgonzola crumbles

1 C. chicken or vegetable stock

 

Bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions. Place a small skillet over medium heat with the chopped walnuts. Toast the nuts, tossing them frequently in the pan until they are golden brown and smell toasted. Remove from the heat and reserve. While the water is coming up to a boil and the nuts are toasting, place a medium-size skillet with EVOO over low heat. Grate the garlic over the pan and gently cook in the oil for a minute or two, shaking the skillet every now and then. Add the spinach and toss to combine with the oil, then season with a little bit of salt and a lot of pepper. Add the chicken stock and bring up to a bubble. Once the stock is simmering, add the gorgonzola crumbles and toss until the cheese is nice and melted. Add the gnocchi to the skillet and toss to coat. Ladle gnocchi into serving bowls, sprinkle with the toasted chopped walnuts and serve.

Pasta with Fresh Tomatoes and Herbs

Pasta with Fresh Tomatoes and Herbs

1 large clove garlic, minced 

1 fat shallot, minced 

2 cups chopped tomatoes, any ripe and juicy variety (or a combination) 

⅓ cup loosely packed herbs, chopped (a combination of at least two: basil, marjoram, thyme, Italian parsley, fennel fronds) 

½ cup extra-virgin olive oil 

Zest of 1 lemon 

⅛ cup freshly squeezed lemon juice 

Salt and freshly ground pepper to taste 

 1 lb. tagliatelle or fettucine (fresh or dried egg pasta) 

 

n a medium bowl, combine the garlic, shallot, tomatoes, herbs, olive oil, lemon zest, lemon juice, a big pinch of salt, and a couple of turns of freshly ground black pepper. Stir to combine, then cover with plastic wrap. Allow to rest at room temperature at least 30 minutes or up to several hours. When ready to eat, put a large pot of salted water on the stove to boil. Cook pasta to al dente, then drain. Taste tomato sauce, adding more salt if necessary. Toss drained pasta with tomato sauce and serve immediately.

Tarte Tatin á la Tomate – Tomato Tatin

Tarte Tatin á la Tomate – Tomato Tatin

 

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough

Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead. I used a sheet of commercially prepared puff pastry, (thawed as directed on package.) Preheat the oven to 350°F. Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil. Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices. Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature). Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan. To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don’t worry if some of the tomatoes stay in the pan, just arrange them on the tart. Just before serving garnish with fresh basil leaves, snipped or torn if desired. This is best served warm or at room temperature the same day it is made. Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

Polenta with Fresh Tomato Sauce

Polenta with Fresh Tomato Sauce

 

4 tsp. olive oil

1/2 tsp. bottled minced garlic

6 plum tomatoes, coarsely chopped (about 2 cups)

1/4 C. pitted halved kalamata olives or sliced pitted ripe olives

2 tsp. snipped fresh rosemary or 2 T. snipped fresh thyme

1 16-ounce package prepared polenta

1/2 C. shredded smoked Gouda or Swiss cheese (2 ounces)

 

For sauce, in a medium saucepan heat 2 tsp. of the oil and the garlic over medium heat. Add tomatoes; cook for 2 minutes. Stir in olives and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally. Season to taste with salt and pepper. Meanwhile, cut polenta into 8 slices. In a large nonstick skillet or on a griddle heat the remaining 2 tsp. oil over medium heat. Add polenta; cook about 6 minutes or until golden brown, turning once. Sprinkle with cheese. Serve atop tomato sauce.

Tortellini Alfredo with Roasted Peppers

Tortellini Alfredo with Roasted Peppers

 

1 9-ounce package refrigerated meat- or cheese-filled tortellini

1 4-ounce jar roasted red sweet peppers

1/2 C. refrigerated light Alfredo sauce

1/2 C. shredded fresh basil

1/4 to 1/2 tsp. coarsely ground black pepper

 

Cook tortellini according to package directions; drain. Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips. In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often. Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.

Artichoke Lasagna

Artichoke Lasagna

Olive Oil

1 (9 oz) pkg. frozen artichoke hearts (can substitute non-marinated canned)

1 (6 oz) jar marinated artichoke hearts

4 1/2 cups spicy purchased pasta sauce

9 no boil lasagna noodles (from an 8oz pkg such as Barilla or Delverti brands)

1 (15oz) container of ricotta cheese

2 cups grated mozzarellas cheese

1 1/2 cup of grated fine Parmesan (not Kraft grated but fresh)

1/2 cup chopped fresh basil

Heavy foil

 

Preheat oven to 375. Brush a 9x9x2 baking pan with olive oil.  Cook frozen artichokes in pkg. in microwave on high approximately 5 minutes; cool. Chop coarsely; place in bowl. Mix in marinated artichokes. Spread some of the tomato sauce on the baking pan so bottom is covered. Top with 3 uncooked noodles, 3/4 cup tomato sauce to cover the noodles, 1/2 ricotta cheese, 1/2 basil, 1/2 mozzarella, 1/2 artichokes, 1/2 of the Parmesan cheese and 1/2 cup tomato sauce to cover. Then continue layering as before starting again with the 3 lasagna noodles. End up with 3 noodles on top covered with remaining tomato sauce and sprinkle with Parmesan. Place pan on extra long piece of heavy foil. Fold up ends and sides to enclose pan. Bake lasagna until heated through about 1 hour. Uncover let stand 30 minutes and serve with salad and crusty garlic bread.

 

Yield:

Calories:

Fat:

Fiber:

 

Artichoke Crema Pesto

Artichoke Crema Pesto

1 C. drained canned artichoke hearts in water

1/2 C. extra-virgin olive oil

2 cloves garlic, popped from skin

A handful fresh flat-leaf parsley

A pinch cayenne pepper

Juice of 1/2 lemon

Coarse salt, to taste

 

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high, before using.

Pulse all ingredients in a processor or blender until paste forms. Toss with hot pasta (this recipe good for one pound of pasta).

 

 

Yield:

Calories:

Fat:

Red Beans & Rice

Red Beans & Rice

Red Beans & Rice1/2 pound dry kidney beans, sorted and rinsed
7 C. vegetable stock or chicken broth
1 yellow onion, chopped
1 green pepper, chopped
1 1/2 C. celery, chopped
2 cloves garlic, minced
2 bay leaves
4 C. hot cooked rice
Salt to taste
Freshly ground pepper

Cook and drain beans. In a large pan, heat vegetable stock (or chicken broth). Add the beans, onion, green pepper, celery, garlic, and bay leaves. Bring to a boil, reduce heat, cover and simmer for 1 hour. While beans are cooking, prepare rice according to package directions. Continue cooking the beans until they become tender. Watch the pot carefully to prevent scorching of beans. Add more water to the pot as needed. When beans are tender, remove bay leaves, and serve over hot cooked rice in a large bowl. Salt and pepper to taste.

Artichoke & Red Pepper Frittata

Artichoke & Red Pepper Frittata

 

2 tsp. extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 tsp. crushed red pepper
4 large eggs
1 14-oz. can artichoke hearts packed in water, rinsed and coarsely chopped
1/4 C. freshly grated Parmesan cheese
1 tsp. dried oregano
1/4 tsp. salt, or to taste
freshly ground pepper to taste

 

Heat 1 tsp. oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.  Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper, and the bell pepper mixture. Having set a rack about 4 inches from the heat source, preheat the broiler.  Brush the pan with the remaining 1 tsp. oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

Yield: 2 servings

Calories: 305

Fat: 18g

Fiber: 6g

Grilled Quesadillas

Grilled Quesadillas

 

8 10 inch flour tortillas

6 oz. jack or cheddar cheese, thinly sliced

3 to 4 plum tomatoes, thinly sliced

3 to 4 fresh or pickled jalapeno chilies, thinly sliced

4 scallions, finely chopped

1/2 C. Fresh cilantro sprigs

3 T. melted butter

 

Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

 

Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

Pantry Friendly Garlicy Lumberjack Macaroni

 

8oz. uncooked Macaroni

5 to 10 peeled cloves Garlic

2 C. grated American cheese (1/2 lb.)

2 to 4 T. Worcestershire sauce

¼ C. chili sauce

Salt and pepper to taste

¾ C. piping hot melted butter

 

Boil macaroni with the garlic until tender.  Drain, keeping garlic with pasta and return to pan.  Add remaining ingredients except butter; Stir to combine.  Pour butter over noodles and cheese, tossing until cheese is all melted and noodles well coated.

Eggplant Rollatini with Tomato-Mint Sauce

Eggplant Rollatini with Tomato-Mint Sauce

This can be done the day before with the exception of the final step of filling and rolling the eggplant slices. I’d leave that for completing about an hour before the picnic is packed in your cooler. If you do not have access to a grill, feel free to broil the eggplant slices. They will not impart a rich, smoky flavor as if grilled but will still taste fresh and delicious.

 

2 European eggplants

Approx. 1/3 C. extra virgin olive oil

1/4 C. golden raisins

2 T. Balsamic vinegar

1 1/2 pounds fresh, tender spinach leaves

1/2 t. salt

1/4 C. pitted imported dry-cured black olives, roughly chopped

1/2 C. smoked mozzarella, shredded

6 ripe plum tomatoes

1 large clove garlic, minced

1/4 C. fresh mint leaves, chopped

1/2 t. salt

3-4 T. extra virgin olive oil

 

Preheat your grill or broiler. Trim both ends of the eggplant. Slice lengthwise into 1/4 inch slices. You should have about sixteen slices total. Rub both sides with oil and lightly sprinkle with salt and pepper. Lay on grill, cooking for approximately 6 minutes. Turn over to finish the other side, an additional 3-4 minutes. The eggplant should be soft and pliable but not falling apart. If you are using your broiler, place eggplant on foil lined cookie sheet and set under broiler, watching carefully to prevent burning. Turn when the tops soften and begin to brown. Cook other side in the same method. Cool eggplant strips.  Meanwhile, rehydrate raisins by soaking in Balsamic vinegar and 2 T. hot water. Rinse spinach, leaving water on the leaves and place in a deep pot with 1/2 tsp. of salt, covered over medium heat. Cook until spinach wilts, approximately 10 minutes, then drain. Heat heavy bottomed saute pan over medium heat for 20-30 seconds before adding remaining 1/3 C. oil. When oil begins to ripple, add the wilted spinach and quickly shake the pan for about 2 minutes tossing the spinach to mix. Add raisins and their liquid to saute pan and stir well to mix with the spinach.  Remove from heat, adding olives and mozzarella after mixture cools. Salt and pepper to taste. Set aside. This mixture may exude water so it is best to place in a colander overnight in the refrigerator with a bowl underneath to catch any liquid. An hour before packing, fill the eggplant by placing a small amount of spinach mixture in the center of each strip and bringing both ends of the eggplant over the stuffing, place seam side down. Place in a container, drizzle with a little of your favorite fruity olive oil and secure with a tight fitting lid.  To make sauce, chop tomatoes into 1/4 inch pieces. Add remaining ingredients and stir well to combine. This is best made overnight to allow flavors to blend.

Yellow Tomato Custard

Yellow Tomato Custard

Yellow Tomato Custard

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 T. of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In skillet, sauté the tomato chunks in olive oil over medium-high hear until they are soft and falling apart. Continue to cook for 10 minutes more to allow tomatoes to get even softer and thicken up a bit, stirring frequently. It should reduce down into a puree of about 2 cups. Meanwhile, grease your baking cups with butter and place in a large deep pan. Preheat the oven to 325 degrees. Remove tomatoes from heat and allow to cool five minutes. Measure out 2 cups of tomato puree and add to blender with eggs, salt and saffron; liquefy. Strain mixture into a large measuring cup. You want 4 cups of custard. Add custard to the baking dishes and place the large pan into the oven. Pour boiling water into the large pan to about halfway up your custard cups. Bake in the water bath until the custard is set around the edges and just slightly jiggly in the middle. (30 minutes for a 11×7 ceramic baking dish – your times will vary depending on container)

Oven Risotto with Crispy Roasted Mushrooms

Oven Risotto with Crispy Roasted Mushrooms

Oven Risotto with Crispy Roasted Mushrooms

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4″ thick (about 4 cups)

3 garlic cloves, peeled, thinly sliced

6 thyme sprigs

1/4 tsp. crushed red pepper flakes

1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling

1 3/4 tsp. (or more) kosher salt, divided

1 medium onion, finely chopped

1 cup arborio rice

1/2 tsp. freshly ground black pepper

1/2 cup dry vermouth or white wine

3 cups homemade chicken stock or low-sodium chicken broth, divided

2 oz. finely grated Parmesan (about 1 cup)

2 Tbsp. cold unsalted butter, cut into pieces

1/2 tsp. finely grated lemon zest

1/3 cup coarsely chopped parsley leaves

Lemon wedges (for serving)

 

Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes. Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes. Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable. Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

 

1 1/2 (680 g) lb. ricotta

1/4 C. loosely packed basil leaves

1/4 C. roughly chopped flat-leaf parsley

1 T. roughly chopped mint

1 T. sliced chives

1 T. roughly chopped chervil

1 tsp. roughly chopped oregano

1 tsp. thyme leaves

Kosher salt

1/4 C. (59 ml) extra-virgin olive oil

1 recipe egg pasta dough

2 T. freshly grated pecorino cheese, plus more for serving

 

In a food processor fitted with the blade attachment, add the ricotta, the herbs, and 2 tsp. of the salt. Process until the herbs are chopped. With the motor running, gradually add the oil in a steady stream until it is incorporated, the herbs are finely chopped, and the mixture is the consistency of mayonnaise. Reserve 1/3 C. of the cheese mixture and set aside. Divide the dough into four pieces. Using a pasta machine, roll the dough out, starting with the widest setting and then going down until the dough is 1/8 inch thick. Lay out one sheet of pasta. Drop tsp. of filling down one side of the pasta sheet at 1/2-inch intervals. Fold the pasta over the filling and gently press out any air between the filling and the dough. With a fluted pastry cutter, cut the ravioli into small squares (about 1 1/2 inches) and place on a lightly floured baking sheet. Finish the remaining ravioli in the same fashion. Bring a large pot of well-salted water to a boil. Drop the ravioli into the boiling water and cook until they rise to the surface, 2 to 3 minutes. Reserve !4 C. of the pasta water, then drain the ravioli. Toss the ravioli in a bowl with the reserved cheese filling, a little of the pasta water, and the pecorino cheese. Serve immediately with more cheese if desired.

Coconut Curry Noodles and Butternut Squash

Coconut Curry Noodles and Butternut Squash

Coconut Curry Noodles and Butternut Squash

2 tsp. neutral vegetable oil

3 shallots chopped

1 T. (8 g) grated fresh ginger

3 T. (45 ml) wheat-free tamari

1 T. (6 g) yellow curry powder

2 tsp. ground coriander

¼ tsp. cayenne, or to taste

2 tsp. sugar

Salt and freshly ground black pepper

2 C. (475 ml) vegetable broth

1 small butternut squash, peeled and cut into ½-inch (1.3 cm) dice (about 3 C.)

8 ounces (225 g) dried rice noodles

2 C. (140 g) chopped bok choy or other leafy greens

1 can (14 ounces, or 395 ml) of unsweetened coconut milk

½ C. (8 g) chopped fresh cilantro

2 scallions, chopped

Lime wedges, to serve

Sriracha or sambal oelek, to serve (optional)

 

Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste. Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes. While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables. Stir in the coconut milk and heat until hot—but do not boil. Taste and adjust the seasonings if needed. Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using).

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Mushroom Goat Cheese Galette

Sour Cream Pastry Dough:

1 1/4 C. all-purpose flour, chilled in freezer for 10-15 minutes

1/4 tsp. salt

1/2 C. (1 stick) frozen unsalted butter, cut into small chunks

1/4 C. sour cream, very cold

2 tsp. fresh lemon juice

1/4 C. ice water

Mushroom & Goat Cheese Filling:

2 T. unsalted butter

1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)

1/2 large yellow onion, finely julienned

3-4 cloves of garlic, smashed

1/2 C. dry sherry

large sprig of fresh thyme

large sprig of fresh rosemary

salt

pepper

5 ounces Humboldt Fog goat cheese (or another ripened young goat cheese), separated

 

Prepare Dough: Combine salt and flour in bowl. Add chunks of butter and using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas. In another bowl, whisk together the ice water, cold sour cream, and lemon juice. With fingertips or wooden spoon, slowly add the liquid mixture to the dry mixture until large lumps form. Pat all the lumps into a large ball–do not overwork the dough. Cover with plastic wrap and refrigerate for 1-2 hours (if dough is too soft after an hour, allow to chill for another hour).

 

PREPARE FILLING: Heat very large (more surface area the better) skillet over very high heat. Add butter, followed by mushrooms, spreading into a single layer with a wooden spoon. Continue to saute–the mushrooms will quickly begin to release their moisture–keep cooking until most of the liquid has evaporated. Add the sliced onion and smashed garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan has formed a nice light brown fond. Remove the pan from heat and deglaze with the dry sherry. Place back on the heat, add the sprigs of thyme and rosemary, and continue to cook over medium high heat until all of the sherry has evaporated. Season with salt and pepper to taste. Remove and spread out on a baking sheet and allow to cool to room temperature. (Before using, discard the large sprigs of thyme and rosemary and garlic cloves).

 

Assemble Galette: Preheat the oven to 400 degrees (F). Remove the dough from the fridge and on a floured work surface, roll out into a 12-inch round. Transfer to a parchment lined baking sheet. Crumble 3 ounces of the goat cheese into a bowl, add the (cooled) mushroom mixture, and stir gently. Spread the mixture into the center of the dough–leaving a 1 1/2 inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center exposed. Bake for 30 minutes–remove from the oven–sprinkle with remaining 2 ounces of goat cheese–and continue to bake for another 5-10 minutes. Remove from oven, allow to stand for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

Mushroom and Goat Cheese Tarts

 

1 1/4 lb. exotic mushrooms (we like a mixture of shiitake, oyster and maitake)

2 T. olive oil

Salt

2 to 3 large shallots, finely diced (1/3 C.)

2 garlic cloves, finely diced

8 ounces goat cheese, softened

2 T. heavy cream

1T. adobo sauce from a can of chipotles

1/4 C. chopped cilantro

All-purpose flour for rolling out the puff pastry

1 14-ounce package all butter puff pastry

2 T. queso anejo or parmesan

 

Clean and remove any tough stems from the mushrooms. Cut or tear into 1/4-inch slices, you should have about 12 ounces or 6 C.. Heat a 12-inch nonstick skillet over high heat and add the oil. Once the oil is hot, scoop in the mushrooms. Sprinkle 1/2 tsp. salt over the mushrooms and stirring occasionally, cook until the mushrooms are golden brown, about 10 minutes. Lower the heat to medium and add the shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Scrape in the garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and cool to room temperature. While the mushroom mixture is cooling, combine the goat cheese, heavy cream, adobo sauce, cilantro and 1/4 tsp. salt in a small bowl. Sprinkle some flour on a flat surface, unfold the puff pastry and roll it out, if necessary, into a 13 x 9-inch rectangle, a 1/4-inch thick. Spread the goat cheese mixture over the entire surface, then top with an even layer of the mushroom mixture. Starting with the long edge, tightly roll up the puff pastry. Place the roll, seam side down on a baking sheet lined with parchment and refrigerate for 1 hour. Then, using a serrated knife, cut the roll into 3/4-inch slices. Place the slices on the parchment lined baking sheet leaving 2 inches between each tart. Return the baking sheet to the refrigerator for 30 minutes, during which time you can preheat your oven to 400 degrees. Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and immediately sprinkle the queso anejo over the top. Serve warm or at room temperature.

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

Mildly Spiced Vegetable Samosas

1/2 tablespoon vegetable oil

1/2 onion, very finely chopped

1/2 garlic clove, crushed

1/4 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 cup finely chopped mushroom

3/4 cup cauliflower, cut into very small florets

1 carrot, very finely chopped

2 teaspoons superfine sugar

3 teaspoons plain yogurt

salt and pepper 12 phyllo pastry sheets

4 tablespoons butter, melted

 

Heat the oil in a skillet, add the onion and garlic, and sauté for 2-3 minutes. Stir in the spices and sauté for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes. Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter. Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triangle, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling. Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.

 

From First Meals

Grown Up Mini Muffin Pizzas

Grown Up Mini Muffin Pizzas

Grown Up Mini Muffin Pizzas

 

3 whole wheat English Muffins, halved

2 T. Tomato Paste

2 T. Pesto

1 T. Olive Oil

½ Red Onion, thinly sliced

3 Mushrooms, sliced

½ Zucchini, thinly sliced

2-3 slices ham or 6 slices Salami

scant 1 C. grated Cheddar cheese or 6 slices Mozzarella

 

Mix tomato paste and pesto together in a small bowl and spread equally among the muffin halves.  Heat oil in nonstick skillet and cook onion, mushrooms and zucchini until soft and beginning to brown.  Preheat broiler to high.  Divide vegetables between the muffins, top with the meat, then the cheese.  Cook under broiler 3-4 minutes, until cheese is melted.  Serve hot or cold.  Wrap in waxed paper for a lunch box.

 

From Delicious Lunches

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

2 T. butter or margarine

4 C. thinly sliced zucchini

1 C. chopped onions

2 T. dried parsley flakes

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil leaves

1/4 tsp. dried oregano leaves

2 eggs, well beaten

8 oz. (2 C.) shredded Muenster or mozzarella cheese

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

2 tsp. prepared mustard

 

Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.  In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.  Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.  Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Grilled Pepper (Rajas) Quesadillas

Grilled Pepper (Rajas) Quesadillas

4 Anaheim chilies, about ¾ pound

2 medium Poblano chilies, about ½ pound

1 small red bell pepper

1 tablespoon extra-virgin olive oil

¼ cup finely chopped onion

2 large cloves garlic, finely chopped

1 teaspoon butter

Eight 7-inch flour tortillas (soft taco size)

¾ cup grated sharp cheddar

¼ cup sour cream (optional)

¼ cup Salsa

 

This recipe lets you take advantage of any kind of fresh peppers and it’s ideal for using a bunch of peppers from a farmer’s market. I’ve used Anaheim and Poblano chilies here but if you spot them give padron peppers, gypsies, or friarellis a try. If you want to liven things up toss in a few Satan’s Kiss or

Cherry Bomb peppers. For my money, the more kinds of fresh peppers you throw into your rajas, the better it tastes. Just aim for a pound and a half of peppers, total.

If you prefer to roast peppers on the grill: Preheat a gas grill on high for 5 minutes. Poke the chilies and pepper several times with a fork to create holes for steam to escape. Place the chilies and pepper directly on the grate of your gas grill and close the lid. Turn about every 5 minutes until skin is evenly blackened. Put pepper and chilies in a plain brown paper bag (even a grocery bag will work if you have nothing smaller) and roll the top of the bag down to seal in the steam. Allow the vegetables to steam in the bag for 20 minutes. Remove from the bag and with a paring knife, scrape off the blackened skin. Scrape away all the seeds and then finely dice the chilies and pepper. You should have about 1 ½ cups altogether. Set the peppers aside.

 

If you prefer to roast peppers in your oven: Cut each pepper in half, scrape out all the seeds, and place the peppers cut side down on a baking sheet. Place the tray under the broiler for 5 to 7 minutes, until the entire surface of the pepper skins are blistered and blackened. With tongs or a big spoon, transfer the peppers to a brown paper bag, wait 20 minutes, and scrape off all the blackened skin with a paring knife. Set the peppers aside.

When you’re ready to make the quesadillas:  Heat the oil in a frying pan over medium high heat until hot, about 1 minute. Add the onion and garlic and sauté until the onion is golden and soft, 3 to 5 minutes. Add the pepper/chili mixture, lower heat to medium and stir, cooking mixture until fragrant, about 10 minutes. Turn off the heat and set the pan aside. Melt ¼ teaspoon of the butter in a frying pan over medium heat. Swirl the pan so the butter covers most of the pan’s bottom. Add one tortilla, placing it flat on the melted butter, then spoon 3 to 4 tablespoons of the pepper mixture on top of the tortilla. With a spoon, spread this out to cover the surface of the tortilla. Sprinkle evenly with 3 tablespoons of the grated cheddar. Cover with a second tortilla and press the top of the quesadilla down. Turn the

heat to medium-low and cook until the cheese starts to melt and underside is golden brown, about 3 minutes. Carefully flip the quesadilla with a spatula and cook the other side until the cheese is completely melted and the underside is golden, about 3 minutes. Transfer to a plate and keep the quesadilla warm in the oven. Follow the same steps, measuring ¼ teaspoon of the butter into the frying pan and allowing it to melt before placing another tortilla in the pan. Add 3 to 4 tablespoons of the pepper mixture and follow the same steps that you used for the first one. When each is done, transfer to the plate and keep them warm in the oven. When all 4 quesadillas are done, put each quesadilla on a plate and cut into 8 wedges. Serve with sour cream and green salsa.

Falafel

Falafel

Falafel

 

1 1/2 C. Chick Peas, cooked

1 Garlic Clove

1/4 C. Onion, chopped

1/4 C. Cilantro, chopped

3 T. Flour (I used whole wheat, but you could also use white flour)

1 tsp. Baking Powder

1/2 tsp. Cumin

Olive Oil

 

Place the first 7 ingredients in a food processor and puree. Make sure the mixture is thoroughly combined. Scrape down the sides of the mixture as needed.  With moist hands (so the mixture doesn’t stick to your hands) form patties with about 1 T. of the mixture and place on a plate while you form the remaining patties.  In a medium sauté pan, heat around 2 T. of oil over medium heat. You want the pan to have a thin coating of oil.  Add half of the patties to the pan and sauté for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry).  Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil).  Cook the remaining patties.  Cool and serve with yogurt sauce.

 

Yogurt Tahini Sauce (Makes a little over 1/2 C.)

 

1/2 Yogurt

1 T. Lemon

1 T. Tahini (if your little one has a nut allergy, you could leave this out)

 

Place all the ingredients in a bowl and stir to combine.

Wheat Berry Salad with Red Pepper, Eggplant, and Zucchini

Wheat Berry Salad with Red Pepper, Eggplant, and Zucchini

1 C. wheat berries

1 quartered red bell pepper

2 T. olive oil, preferably extra virgin, divided

4 slices (1/2″ thick) eggplant

4 slices (1/4″ thick) sweet onion

1 medium zucchini, cut into 4 thick diagonal slices

1 medium yellow crookneck squash, cut into 4 thick diagonal slices

1/4 tsp. salt,

1/4 tsp. ground black pepper, divided

3 T. red wine vinegar

1 T. chopped parsley + parsley sprigs (garnish)

1 tsp. chopped fresh oregano

1 tsp. leaves + oregano sprigs (garnish)

Minced garlic

 

Place the wheat berries in a medium bowl, fill the bowl with water, cover, and soak in the refrigerator overnight. Drain. Place in a medium saucepan, cover with water, and heat to a boil. Simmer, uncovered, until wheat berries are tender, about 1 hour. Meanwhile, preheat the oven to 400ºF. Arrange the bell pepper in a single layer on a large sheet pan or baking sheet. Measure 1 T. oil. Lightly brush the pepper with some of the T.. Roast for 20 minutes. Turn the pepper. Add the eggplant, onion, zucchini, and squash to the pan. Brush with what remains of the 1 T. oil. Roast for about 25 minutes longer, or until browned. Let the vegetables stand to cool. Season with 1/8 tsp. of the salt and the pepper. Set half of the vegetables aside. Cut the remaining vegetables into 1/2″ pieces. In a large bowl, combine the vinegar, chopped parsley, chopped oregano, garlic, the remaining 1 T. oil, and the remaining 1/8 tsp. salt and pepper. Add the wheat berries and cut-up vegetables. Toss to coat. Spoon onto a serving platter. Arrange the remaining vegetables around the edges. Garnish with herb sprigs.

 

Yield: 4 servings

Calories: 280

Fat: 8g

Fiber: 8g

Black Bean Flautas

Black Bean Flautas

2 (15-ounce) cans Black Beans, undrained

2 teaspoons chili powder

1/2 teaspoon cumin

1 clove garlic, minced

1 bay leaf

12 (6-inch) flour tortillas

6 green onions, minced

2 tomatoes, chopped

1 cup cheddar cheese, grated

 

In a medium saucepan, combine beans with liquid, chili powder, cumin, garlic, and bay leaf. Simmer 10 minutes. Remove bay leaf. Drain bean mixture, reserving liquid. Mash beans, adding liquid as needed for desired consistency.  Preheat oven to 400°F.  Fill tortillas with 2 tablespoons of bean mixture and top with green onions, tomatoes, and cheese. Roll up into a tube shape and place in a 9×13 inch pan, seam side down.  Bake until lightly browned, about 15 minutes. Garnish with remaining bean mixture, salsa, sour cream or yogurt.

 

Yield: 6 servings

Calories: 201

Fat: 6g

Fiber: 5g

Parmesan Flan

Parmesan Flan

3 T. butter, plus more for buttering ramekins

3 T. flour

1 C. milk

3 eggs

2 egg yolks

2 C. finely grated Parmigiano-Reggiano cheese (about 8 ounces) – get the GOOD stuff for this!

Salt and freshly ground black pepper

 

Preheat the oven to 375°F. Generously butter six 5-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk for 3 minutes. Slowly add the milk, whisking constantly, and cook, stirring until it thickens, about 3 minutes. Transfer the mixture to a bowl and add the eggs, Whisk well. Add the cheese, season with salt and pepper, and stir until well mixed. Pour the mixture into the prepared ramekins. Place in a baking dish. Pour in enough boiling water to come 1 inch up the sides of the ramekins. Bake until the flans are puffed and firm to the touch, 30 minutes. When the flans are done, remove them from the water bath. Run a knife around the edge and remove the flans from the ramekins.

Roasted Vegetable Strudels

Roasted Vegetable Strudels

2 medium-large zucchini and/or yellow squash, cut into 1/2″ cubes

1 large red onion, coarsely chopped

1 large red bell pepper, cut into 1/2″ cubes

1 eggplant, cut into 1/2″ cubes

2 ounces fat-free cream cheese

1/2 C. (2 ounces) goat cheese

1/3 C. chopped fresh basil

1/4 tsp. salt

12 sheets (17″ x 11″) frozen phyllo dough, thawed

 

Preheat the oven to 400°F. Coat 2 baking sheets with nonstick spray. Spread the zucchini and/or yellow squash, onion, bell pepper, and eggplant out on the prepared baking sheets in an even layer. Coat with nonstick spray. Bake, turning occasionally, for 25 minutes, or until soft. Meanwhile, in a large bowl, combine the cream cheese and goat cheese. Stir in the roasted vegetables, basil, and salt. Rinse 1 baking sheet and wipe dry. Coat with nonstick spray. Set aside. Place 1 sheet of phyllo dough on a work surface, long side facing you. Coat lightly with nonstick spray. Top with 3 more sheets, coating each sheet lightly with nonstick spray. Starting at the center of the top edge, cut the stack in half. You will now have 2 smaller rectangles with the shorter sides facing you.. Divide the roasted vegetable mixture into 6 equal portions. Spoon one-sixth of the vegetables in the center of one stack, leaving a 1″ inch border along all sides. Starting at the bottom, roll the dough over the vegetables once, jellyroll style, then fold in the sides of the dough. Continue to roll away from you to form a tight cylinder. Place on the prepared baking sheet. Spoon another one-sixth of the vegetables in the center of the second stack. Roll into a cylinder and place on the baking sheet. Repeat with the remaining 8 sheets of phyllo and vegetables to form 4 more strudels. Lightly coat the strudels with nonstick spray. Bake for 10 to 12 minutes, or until golden brown and heated through.

White Beans and Escarole

White Beans and Escarole

3 Tsp. organic olive oil, plus 1 tsp. to finish

2 medium organic onions, halved and thinly sliced (or finely chopped for young eaters)

4 cloves organic garlic, minced

1/3 C. organic sun dried tomatoes, chopped (skip for kids under 12 mos)

1 head organic escarole, cleaned and roughly torn into pieces

1/3 C. organic chicken broth

1 can organic cannellini beans, drained and rinsed

2 Tsp. organic lemon juice, freshly squeezed, plus extra to finish (substitute cider vinegar for kids under 12 mos)

1/2 C. organic parmesan, grated

salt and pepper

 

Heat olive oil in a large pan over medium-high heat. Add onion and garlic. Sauté until they begin to turn a light golden brown. Add tomatoes and saute another minute or two, until they begin to soften. (If you aren’t using “fresh” sun dried tomatoes or ones that have been soaking in olive oil, add them at the same time as the onion and garlic since it will take much longer for them to soften.) Add escarole. You may need to do this in batches, waiting for one batch to wilt before adding the next. When all of the escarole is in the pan and wilted, add chicken stock and, if serving only to older kids and adults, a healthy sprinkling of salt. Reduce heat to medium low and simmer until 3/4 of the liquid has cooked off. Stir in the beans and lemon juice. Simmer until most of the liquid is absorbed and the greens are tender. Remove from heat and stir in parmesan. Set young eaters’ portion(s) aside. Finish with salt and pepper, olive oil, and a squeeze of lemon juice.

Zucchini Risotto

Zucchini Risotto

2 – 4 tsp. butter

1 C. Arborio rice

4+ C. chicken stock

1 egg yolk (I use the whole egg, actually)

1/4 C. half-&-half or cream

1 tsp. olive oil

3 small zucchini, sliced thin or grated if easier

1/4 C. parmesan or more

2 lg garlic cloves

1 bunch scallions or chopped onions or shallots – whichever

salt/pepper

1/2 C. chopped ITALIAN parsley – don’t ever use the frilly garnish kind – no flavor

juice of 1/2 lemon

1/3 C. or so of white wine – whatever you’re drinking at the moment

 

First, melt 2 tsp. of the butter and the olive oil, add the onion and sauté slowly. Once they’re soft, throw in the garlic (so it doesn’t burn), then all the rice, with a little more oil. I know, seems weird with no liquid, but that’s risotto. Stir fry the rice for a few minutes, then add about a C. of broth. Traditionally, it should be hot, which you can do in a glass pyrex C. measure in the microwave. But you don’t have to. The key to risotto is to keep adding the broth as the rice sucks it up – it should never be dry or conversely, drowned. You do have to stir regularly, though not continuously as the books would say. Now, my sister sautes the zucchini with garlic in a separate pan, but I don’t because I’m all about one-pot meals. The cheater way is to add the zuke when the rice is almost done, along with the cream, egg and parmesan, lemon, wine, salt/pepper and parsley. I throw it all in together and it comes out fine. You’ll need to correct the rice with broth or hot water if it isn’t done enough or is too dry. Cook til it’s done. This is where my sister adds the additional 4 T. of butter.

Garden Fresh Linguine

Garden Fresh Linguine

1 large zucchini, julienned (see method)

1 C. fresh basil, chopped

1/2 C. fresh parsley, chopped

4 large cloves garlic, minced

1 C. small cherry tomatoes, sliced in half

1 pckg. linguine

1/3 C. good quality olive oil

salt & pepper, to taste

sprinkling of fresh parmesan

 

The key to this dish’s visual appeal, is to julienne the zucchini (thin strips). It looks very nice paired with the linguine. I have a mandolin that will perform this task very nicely (and I wholly recommend one) but you can also use those handy-dandy julienne vegetable peelers. Lastly, you can pain-painstakingly cut the zucchini into very thin strips——turn on some music and pour yourself a glass of wine. Wait, maybe not while using a sharp object! Place a large pot of salted water on to boil. In a large saute pan, heat the olive oil until it just begins to shimmer. Add the garlic and saute only for a minute (don’t let it brown), add the zucchini strips and toss around in the olive oil, and lastly add the herbs. Turn off the heat and wait for pasta to finish. Note that the zucchini and the herbs are barely cooked—-rather, just heated to absorb the flavors of the garlic and herbs. The whole process probably takes only 3 minutes of heat. Drain the pasta, and if your saute pan is large enough, add it to the sauce and toss in the pan, adding salt & pepper. Alternatively, toss in a bowl. Sprinkle the tomatoes on top and shave some fresh Parmesan over the whole thing. Homemade seasoned bread crumbs would be a welcome addition to this pasta dish, as well. We enjoyed this pasta dish for dinner with a bean salad and fresh whole wheat rolls.

 

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